|Type||Beverage or soup|
|Place of origin||Denmark|
|Main ingredients||Buttermilk, eggs, sugar, cream or other dairy products, vanilla, lemon|
|Cookbook: Buttermilk Koldskål Media: Buttermilk Koldskål|
Koldskål is made with buttermilk and other varying ingredients: eggs, sugar, cream and/or other dairy products, vanilla, and sometimes lemon. The dish arose when buttermilk became common in Denmark in the early 1900s and was eaten chilled most days during the summer as a dessert or snack. Since 1979, there have been ready-made varieties on the Danish market, originally from Esbjerg Dairy, but now from a range of dairies, including Arla.
The earliest mentions of koldskål are from the 1700s, where the term was used to describe a sweet beer-based gruel, however this dish is not commonly eaten any more. It was not until the 1800s that recipes for buttermilk-based koldskål appeared, and it took until the 1900s for the dish to become a mainstay in Danish homes.
Traditionally, buttermilk koldskål is served with dry, crispy biscuits such as kammerjunkers or tvebakker. Sometimes sliced strawberries are added.
Like most activities in Denmark, the consumption of koldskål is highly dependent on the weather, and a couple of weeks of warm weather can double the demand for ready-made koldskål. In 2013, Arla sold 3.8 million litres of koldskål in the month of July alone (about 2/3 litres per Dane).
The lemon/lime variant of the German Probiotisch yoghurt drink has a taste similar to kærnemælkskoldskål.
- 5 July 2013. "5 ting, du ikke vidste om koldskål" (in Danish). Samvirke. Retrieved 26 December 2015.
- Skaarup, Bi. "Koldskål med kammerjunkere" (in Danish). Madhistorie.dk. Retrieved 26 December 2015.
- Nielsen, Karsten Østergaard (2 August 2013). "Sommersulten: Salg af koldskål sætter rekord". DR. Retrieved 24 September 2016.